These cupcakes are exceptional.  The combination of the peanut butter icing with the dark chocolate cupcakes….wow!  Whoever invented the marriage of peanut butter and chocolate should go straight to heaven.  Genius.  It’s a favorite of mine.  I love how the inside of these cupcakes are jet black, decadent!  Although the cupcakes are moist and delicious, the star is truly the peanut butter icing.   This recipe makes 12 cupcakes.  I made alot of people at work VERY happy.

Before you dig into one of these you might want to grab yourself a glass of cold milk.

Recipe

1/2 cup cocoa powder

2 oz bittersweet chocolate bar

8 tbsp butter

**Melt these over a double boiler, wisk until combined

3/4 cup flour

3/4 tsp baking powder

1/2 tsp baking soda

**Whisk together in a bowl

2 eggs

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp salt

**Whisk together in a bowl

sour cream – keep on hand for a last minute addition

Method

Now…add the chocolate mixture to the egg mixture and wisk together.  Sift 1/2 of the flour mixture into the egg mixture slowly.  Stop and add 1/2 cup of sour cream and mix into the batter.  Once incorporated, add the remaining flour mixture until combined.

Bake at 350 degrees for about 18 minutes.

Peanut Butter Icing – by Ina Garten

1 cup confectioners sugar

1 cup creamy peanut butter

5 tbsp unsalted butter (room temperature)

3/4 tsp vanilla extract

1/4 tsp salt

1/3 cup heavy cream

Place confectioners sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment.  Mix on medium speed until creamy, scraping down the sides of the bowl.  Add the cream and beat on high speed until the mixture is light and smooth.

As you can see I couldn’t wait to bite into one…